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Pan-seared chicken with white wine sauce recipe

Pan-seared chicken with white wine sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

This excellent pan-fried chicken is served with a delicious garlic and white wine sauce. Wonderful any day of the week!

319 people made this

IngredientsServes: 4

  • 45g unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast fillets, pounded thin
  • salt and pepper to taste
  • 2 shallots, chopped
  • 1 clove garlic, finely chopped
  • 75ml dry white wine
  • 125ml chicken stock

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Melt 1 tablespoon butter and heat olive oil in a large frying pan over medium heat. Season chicken with salt and pepper and brown on both sides in the frying pan. Cover and continue cooking 10 minutes or until chicken juices run clear. Set aside and keep warm.
  2. Mix shallots and garlic into frying pan over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in stock and continue cooking 5 minutes or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

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Reviews & ratingsAverage global rating:(435)

Reviews in English (329)

really easy to make I added mushrooms and used deboned thighs. Only problem was there just wasn't enough sauce (I couldn't get enough of it lol). I have saved the recipe and will make it again with more wine and stock.-06 Sep 2012

by BreaBren

I felt like a real chef with this one. The chicken was golden and beautiful.The shallots, wine, and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Gourmet meal in a half an hour!-15 Dec 2006

by naples34102

I've been traveling for nearly two weeks and have only two days before I take off again. After days of restaurant meals I was in the mood for a quick, good, home-cooked dinner but I wasn't about to go grocery shopping. This chicken dish was just what I needed. It contained ingredients I always have on hand. I love the simplicity of not just the preparation, but of the flavors. I don't need lots of bold seasoning to please my palate. A little wine, a little garlic and I'm happy. I said I wanted quick, so I butterflied the chicken breasts, which not only reduced the cooking time, but also ensured they cooked evenly. For good, golden color I dredged them in flour before I pan seared them. Served this with the simple and basic "Parsleyed Rice Pilaf" also from this site.-31 Aug 2011


Pan Seared Chicken Breast Recipe (Stovetop)

Want to make the best pan seared chicken breast? I’m sharing my top tips so that you can learn how to sear chicken like a pro! This stovetop pan fried chicken breast is cooked on the stove, and then we make a silky smooth (super simple) pan sauce that takes it over the top. It’s one of the quickest chicken dinners you can make when you’re short on time and just want something quick with ingredients you have in your pantry.

This recipe is included in my hardcover Easy Keto Cookbook, along with 99 other delicious recipes that make the most of simple ingredients. It has over 4,000 5-star reviews and counting!

Get The Easy Keto Cookbook

But as you can probably guess, knowing how to pan fry chicken is a basic skill for anyone, even if they aren’t following any special diet.


The basic process for Cajun Chicken Breasts with White Wine Cream Sauce

  1. Filet our chicken breasts, cutting them into smaller pieces with a uniform thickness.
  2. Rinse and Dry the Chicken Breasts
  3. Season with our Cajun Rub
  4. Pan sear the chicken breasts in butter and olive oil over medium heat (3-4 minutes a side)
  5. Place chicken breasts on a plate or pan in the oven at 175 degrees
  6. In the same pan you seared the chicken in, create a sauce from reducing White Wine, Chicken Stock, Cream, and Butter.

Chicken in Buttered White Wine Pan Sauce

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

A light and easy recipe for chicken in buttered white wine pan sauce turns ordinary chicken into an elegant and delicious dinner!

Ingredients

  • 4 chicken breast halves, pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, chopped
  • ½ cup white wine
  • 1 cup chicken broth
  • 4 tablespoons cold butter, cut into small pieces
  • Chopped fresh thyme or parsley
  • Salt and pepper to taste

Instructions

  1. Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.
  2. Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduced to a tablespoon or two.
  3. Add broth and simmer for 5 minutes. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper. Add chicken to the pan and turn the pieces over until they are coated with the sauce.
  4. Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on April 22, 2014

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Comments

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I needed a quick recipe for a butter & wine sauce for chicken and this fit the bill perfectly — simple and delicious! Definitely a keeper .

Kate says

I’m so glad! And you are so sweet to leave me this comment letting m know how it turned out. :)

This recipe is amazing. My husband absolutely enjoyed every bite. We will definitely be making this delicious chicken recipe again. Thanks for sharing

Kate says

I’m so glad! My husband feels the exact same way about this chicken recipe. :)

This was delicious and easy tasted like something you would get at a nice restaurant !thank you!

Kate says

Hi Sara! So glad you liked this – this is one of the chicken favorites in our house! :)

I made this tonight. I tweaked slightly due to availability of certain things.. I seasoned with greek seasoning replaced shallots with onions I paired with roasted red potatoes with an basil garlic olive oil drizzle and parmesan cheese melted over them…
delicious

Kate says

Patti, I just LOVE these tweaks – I’m going to try them the next time I make it! :)

My chicken was dry what did I do wrong

Kate says

Hi Maryanne and oh no! Usually the reason for dry chicken is either that the heat is too high, or the cooking time is too long for the thickness of the chicken. Next time try and lower the burner a little, and make sure the chicken isn’t too thin – it’s better to err on the side of having it a little thicker than a little thinner. Hope you try it again! :)

can i sup dried basil instead of thyme or parsley?

Kate says

Hi Kim! You definitely can – whatever herbs taste best to you will work in this recipe. :)

This was delicious- and fantastic without heavy cream which is what most recipes call for. Only tweak I made was using 4 shallots versus 1, and white mushrooms. Loved the mushroom addition to this and will be making this lovely recipe again. It’s like a lighter take off of the cheesecake factory Madeira chicken

Kate says

Thanks Laura! I love heavy cream, but I don’t like what it does to my waistline. Love your additions to this recipe!

I’ve gone back to this recipe time and time again. My family loves it and it’s a definite go to- thank you!

Kate says

Thanks Laura! I’m so glad, and you’re so nice to take the time to tell me so! :)

Add me to the list of people who loved the recipe. It was the first time I’ve cooked with white wine and it was easy and delicious! Thanks!s

Kate says

Hurray! And you are so nice to stop by and let me know. :)

Thanks for making it seem so simple and accessible, I’ll use this to surprise my fiancee who said I can’t cook anything beyond scrambled eggs!! I’ll show her ha!

Kate says

Henry! I have faith in you – you can do it!! (She is a lucky girl!)

Very good and tender! I used Perdue Perfect Portions which are pretty thin so I didn’t need to pound them. Didn’t have any shallots so I used finely chopped sweet onion. My husband (who normally only likes plain old chicken) LOVED it and asked me to make it again! Definitely saved this pin to my “Proven Main Dishes” board! Thank you!

Kate says

Thanks so much for this sweet note Wanda! And quick thinking on the sweet onion instead of shallots! :)

This was amazing! I didn’t have shallots, so I just sauteed the chicken with 1 clove of garlic and sauteed sliced crimini mushrooms before deglazing the pan with wine. I can’t wait to try again with shallots! Thank you!

Kate says

Hey Jenna! Love your quick thinking on the substitutions – they sound delicious! Glad you liked this. :)

I was looking for a simple way to jazz up chicken. This was SO delicious! I even subbed fresh rosemary for the herbs. It went straight into the virtual recipe box. Yum!

Kate says

OOOH, fresh rosemary! The best! :)

Curious to know what kind of white wine you use. I haven’t ever cooked with wine and haven’t really ever found any I liked to drink in particular.

Kate says

Hi Frank! I tend to use chardonnay because that’s what we have in the house – I find it is a good balance between sweet and dry.

This is one of the best chicken recipe’s I’ve made. I omit the shallots and use garlic instead. I have done it with and without dredging the chicken in flour before browning – both results are delicious. Now that I’m on a KETO diet, this is perfect over Zoodles. I would make this for a fancy dinner party – it’s that good!

Kate says

Eric! Thank you for this lovely comment – you made my whole day! I have a recipe for pesto zucchini zoodles that you might like. :) Have a great weekend!

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!


Brine your chicken breasts. BRINE RECIPE: in a small bowl dissolve 1-1/2 tablespoons of table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 1 cup of HOT water. Next in a large bowl add hot water to 7 cups of cold water and place chicken in brine. Leave at least three hours but no longer than 6. This prevents the breast from drying out and creates the moistest chicken you will ever have.

After the chicken has brined preheat your oven to 300°F, finely chop the shallots and garlic and set aside separately, DO NOT COMBINE SHALLOTS AND GARLIC YET. Remove your chicken from the brine, pat dry and salt and pepper to taste.

Preheat your saute pan over medium high heat until drops of water quickly evaporate. If the drops bead up and roll around the pan is too hot. Place the butter and olive oil in the pan until butter has melted into the oil. Place chicken into the pan and saute 5 minutes on each side.

Transfer chicken to an oven safe plate tent with tinfoil and place into the preheated oven.

Remove pan from the heat and deglaze pan with a half cup of the wine. Whisk until all the gorgeous tasty brown bits from the bottom of the pan are dissolved.

Return pan back to heat: 1) add shallots and cook for two minutes 2) add garlic next and cook for 30 seconds. Make sure not to burn the garlic. 3) add remaining half cup of wine and reduce (boil) until there is just a faint amount left stirring off and on 4) add the chicken stock or broth and reduce until only about half remains about 10 minutes stirring frequently. 5) add the cream and reduce until about half another 10 minutes or so, again stirring frequently.

You want the sauce to coat the back of a spoon. This is called Napper by the way and if you can do this you are up there with all them fancy classically trained french chefs.

After the sauce is at the desired consistency remove from heat, take the chicken out of the oven and check for doneness (165°F). Plate the chicken and spoon sauce over.


Skillet Chicken with Bacon and White Wine Sauce

We literally just finished eating this and it was soooo good! We had company over and everyone loved it! Will definitely make again and recommend this recipe.

Hello crispy, saucy, delicious skillet chicken with bacon and white wine sauce!

You guys, I’ve got to be honest with you. I’ve had some ups and downs with chicken over the last decade – okay okay okay fine, maybe it’s been mostly downs. But the good news today is that things are finally taking a beautifully crispy turn upwards. Cheers and applause! Maybe I do like chicken after all (read: bacon, white wine, shallots)?

This skillet chicken recipe is my new IT recipe — starting with the fact that it’s made entirely in one pan with small bite-sized pieces of salty bacon and sweet caramelized shallots, and ending with the fact that it’s going to have that golden, crispy chicken skin after the chicken is pan-fried a little bit before taking a nice oven-bath in the white wine pan sauce.

And will there be warm, crusty bread dipped in the white wine pan sauce in between bites of chicken? Yes.

That is all, the end, goodnight.

In addition to feeling this chicken recipe AGAIN for dinner tonight, I’m also feeling the lingering mountain energy holding on to me today. AND I LIKE.

Bjork and I just returned home late last night from our five day trip to Park City, Utah. Yes that’s right – YOUUUUTAH! We took a baby vacation (er, wait, no. not that kind of baby. I meant like a mini vacation, like a short one, just, like, ugh. Settle down, Mom.) which means we’re visiting Utah for the very first time, and I have to be honest: we’re taking on these mountain ski runs like the haven’t-skiied-in-ten-years skiiers that we are.

Which means one green after the other.

I have to say, somewhere between my bangs-and-braces days in Ski Club and my current state of doing little to no physical activity involving more than .01 ounces of adrenaline, I must have forgotten that skiing is actually really fun. For a while there (late 90’s?), I had an identity crisis and I tried to trade in the skiing vibe for the “cool” snowboarder thing. PRAISE AND HALLELUJAH that that phase never went anywhere beyond my wannabe tough 14-year-old self, because now it’s 2015, and skiing is most definitely baaaaaack in the fun, cool person winter sports category where it belongs, and, I mean, just look at me. Snowboarding is not in my blood.

Probably the single worst thing for me about taking a trip is the Dreaded Unpacking. We got back at about midnight last night, I took out the essentials, and then planted my full suitcase on the living room floor where it will probably remain until the next time I invite people over to my house in 800 weeks.

Even though there might be a suitcase on my living room floor, there will be THIS CHICKEN in my oven tonight and I’m not sad about it.

If unpacking is my worst trip thing, then my best trip thing is getting back to cooking my own food in my own kitchen after a week of overdoing it on the overwhelmingly delicious and inspiring restaurant food. I’m going to the grocery store this morning and it feels like Christmas.

This chicken, though! It’s company-worthy but it’s easy enough for a weeknight. It’s beautiful and one-pot simple.

Have the bread close at hand, pass the salad around, keep the glasses full, and enjoy the yummiest skillet chicken with bacon and white wine sauce.


  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • ¾ cup dry white wine
  • 1 medium shallot, minced
  • 4 fresh apricots, pitted and chopped
  • 2 tablespoons apricot preserves
  • 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.


Heat the oven to 200°F. Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness blot the chicken dry with a paper towel and sprinkle with salt and pepper.

Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides shake off any excess. Add the floured chicken to the pan, then repeat with the next piece work in batches if necessary to avoid crowding the pan.

Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.

Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.

Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes. Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts turn off the heat.

Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the 1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.


Pan Seared Grouper with Lemon White Wine Butter Sauce

You know what I love about the beach about as much as I love the beach?! FRESH FISH! Straight off the boat, fresh! Straight into my fish loving mouth, fresh.

Currently I am sitting on the couch in our condo while the baby naps and hopefully the clouds burn off. I’m ready to get back out and have some fun in the sun with my family today (with a little better sunscreen application than I did yesterday….ouch). We made a trip to the seafood market earlier this week and stocked up on fresh grouper, oysters and prawns that looked more like a small animal than shrimp. Of course, I love to go out to dinner and get served a delicious meal with no clean up, but as you well know, there is only a small window of time that children allow parents to enjoy a seated meal before all chaos ensues. So, we choose to stay in and cook more often than not, so that the we aren’t ruining the peaceful dining experiences of everyone else around us. Luckily for my family, I love to cook even while on vacation. Perhaps even more when on vacation. The biggest obstacle is the limited resources in a rental especially in the spice department. I tried to grab some ingredients at the store that would go a long way with flavor. Fresh herbs, lemon, garlic, white wine and spice or two will unarguably go a long way and work for all sorts of different fish and seafood. I picked up Old Bay with Lemon Herb Seasoning and it really is a great spice for fish and seafood. Plus, it is small and will make its way back home with us very easily.

So, back to the fish. Grouper is one of my faves and even gets the Hunter Bear seal of approval. I just recently shared a mushroom and herb couscous with my pal Ruthie from Cooking With Ruthie blog. I think this fish would be delish with that recipe if I cook it at home, but for the sake of time and money, I bought a seasoned box of pearl couscous and doctored it up a bit with sauteed onions and herbs and it was just light enough as to not overpower the fish. Last night we cooked the prawns, so that recipe will be coming soon.

Well, the baby is up and I have a very anxious 6-year old ready to get outside to the pool!

  • 1 pound fresh Grouper fillets, skin removed
  • 2 teaspoons Old Bay with Lemon Herb Seasoning
  • 1 lemon, half sliced thinly and half juiced and set aside
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

    In a skillet over medium heat, heat olive oil until lightly smoking. Rinse the fish and pat dry. Season with Old Bay seasoning on both sides of fish. Depending on thickness of fish, cook each side about 2-3 minutes until golden on each side and done. Place lemon slices on top of fish as the first side cooks and then flip to cook the lemon. Season with salt and pepper. Place cooked lemon slices on top of fish. Remove from pan and serve with White Wine Butter Sauce. (see below)

Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to continue to create new content for my readers, so thank you for your support. I am also asked to review and test products, but will only present products that fit the nature of this blog and that I believe in. All opinions are my own.


Pan Seared Chicken Breasts with Sherry Thyme Pan Sauce

Making a simple pan sauce not only provides you with a delicious finish to your chicken breasts, but also helps to clean the pan you cooked in as well. This cream sauce is luscious and will make you feel like a top chef.

The basics of a good pan sauce is to gather all the flavors left in the bottom of a skillet used for sautéing a piece of chicken, steak, pork or fish by deglazing with an acidic ingredient or liquid and simmering for just a few minutes until you have a sauce-like consistency. It really couldn’t be easier and it is likely that you have all the ingredients you need for a good pan sauce in your kitchen already. The key to a good pan sauce is to balance the acidic ingredient with a little fat. In this recipe, sherry is the acidic liquid that you use to deglaze the skillet and cream is the ingredient that will balance out the acid. A little minced shallot, fresh thyme and good-quality chicken stock add additional flavor.

The first step of pan-searing the chicken is an important one. Make sure you do not over-crowd the pan. Over-crowding might seem like a short-cut, but it never turns out that way. If you have too many chicken breasts in the pan and not enough surface area around each one, moisture from the chicken breast will accumulate in the bottom of the pan and that moisture will inhibit browning. You’ll end up leaving the chicken in the pan for longer in the attempt to get some color on the chicken breasts and will spend more time sautéing than you’d planned, possibly overcooking the chicken. In addition, if moisture does accumulate in the pan, you won’t have any of the delicious brown bits left in the bottom of the pan which forms the basis for the flavor of your pan sauce. Bottom line: don’t over-crowd the pan. If you don’t have a pan big enough for all the chicken you are cooking, sauté the chicken in batches.

Set the chicken aside on a plate and hold it warm in a 170ºF oven while you make the pan sauce, which will only take a few minutes. Add the shallot and thyme to the pan and let the the shallot pull up some of the brown on the bottom surface. Minced shallot cooks very quickly, so this should only take a minute or two. Then, deglaze with the sherry. If you don’t have sherry (or if you want to vary the recipe), you can use wine (white or red), vermouth (sweet or dry), marsala, madeira or any other fortified wine. If you don’t want to use alcohol to deglaze the pan, you could substitute a fruit juice (apple, orange). Of course, the flavor will change as you make a substitution, but that might be exactly what you’re going for.

The chicken stock and cream will balance out the sauce nicely and will just need a couple of minutes to simmer and reduce to a sauce consistency. The best way to test for that consistency is to dip a spoon into the sauce and then drag your finger down the back of the spoon. If the sauce coats the back of the spoon and you can see the line that you drew on the spoon’s surface, it is the right consistency to coat the chicken breasts. All you have left to do is to put everything on the plate and pour the sauce on top. Voilà!



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